Easy weeknight meals are always a treasure.
I brought leftovers of this particular pasta dish to work the other day, and my co-worker nearly trampled me to get close enough for a stab with her fork after I pulled the container from the microwave oven. Even reheated, the flavors were tremendously rich and deep.
She asked me to give her the recipe. Right then. As in, I’d recite the recipe and she’d scribble it down.
“Oh! Okay,” I chirped. I love recipe sharing!
Then, I started listing all the steps, none difficult. She looked at me as though I had three heads. Admittedly, she doesn’t cook much – although very interested. And I told her to stop writing. Actually, I really told her to not start writing since she was just staring at me, mouth agape.
“Don’t worry,” I said. “I’ll have it up on the blog soon. I swear, while it might ‘sound’ complicated, I promise it’s an easy weeknight meal.”
- 1 7-oz box dried Parmesan tortellini (I bought DaVinci brand; it’s what my grocery store had)
- 1 bag frozen extra-large raw shrimp (thawed, peeled, tails removed)
- 3 slices bacon
- 2 green onions, diced
- 1 cup chopped mushrooms
- 2 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1-1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup pasta water
- 1/4 cup grated Parmesan cheese
- 2 tablespoons + 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
InstructionsSet a pot of water with 2 tablespoons of salt to boil for the pasta – enough water that the tortellini have room to move around freely. Add the tortellini and let it boil for about 13 minutes, 2 minutes less than the package instructions. Drain the pasta, but make sure to reserve 1/4 cup pasta water. You’ll finish cooking the tortellini off at the end in the sauce.Meanwhile, cook the bacon in a large skillet over medium heat until crispy, then set it aside on a paper towel to cool and de-grease a little. Once it’s cool, crumble it.Increase the skillet’s heat to medium-high. Season the shrimp on one side by sprinkling 1/4 teaspoon salt an 1/8 teaspoon pepper over top. Place the shrimp seasoned side down into the hot skillet, season the other side with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and then let them cook for 2 minutes. Flip the shrimp, let them cook for another 2 minutes, and then remove them from the skillet and set them aside.Add the onions and mushrooms to the skillet with the bacon grease (add a couple tablespoons of olive oil if your skillet appears too dry), and saute over them over medium-high heat until the mushrooms soften – about 3 minutes. Add the garlic and half the parsley, and continue cooking for 1 minute longer.Pour the chicken broth into the skillet all at once and increase the heat to high. Make sure to scrape up the bits at the bottom of the skillet as you stir the broth and bring it to a boil. Reduce the heat and keep the sauce at a hard simmer for 3 minutes, and then add the cream, pasta water, Parmesan, shrimp and the drained tortellini. Continue cooking everything for another 2 minutes, and then add the remaining parsley and the crumbled bacon.Serve with crusty bread and extra Parmesan to sprinkle on top.
(See? Easy, right?)